Is it possible to substitute the sugar with splenda? I tried making these 3 times with time adjustments till about 50 minutes in the oven at 300F but still runny eventhough it jiggles when i took it out. Or do i need to let the cream boil? I have no problem with caramelizing. I used turbinado sugar for it. Is it possible to substitute the sugar with splenda? I tried making these 3 times with time adjustments till about 50 minutes in the oven at 300F but still runny eventhough it jiggles when i took it out. Or do i need to let the cream boil? I have no problem with caramelizing. I used turbinado sugar for it. 2008-02-10T19:56:55Z true 12 696 11 2008-04-14T23:17:49Z 13455